The Dote Christmas Cookie Exchange Part 2

To continue on with our Dote Christmas Cookie Exchange, today we have recipes from our team of managing editors, Kelly Amonson and Jenny Flaman.

Kelly’s Molasses Sugar Cookies

My grandmother’s ginger cookie recipe is my favourite Christmas cookie. I remember making them with her in her kitchen every year. She was the one who taught me about sifting the dry ingredients and she had this old tin sifter that I just loved to use and still have, to this day. This is the perfect recipe for tiny helpers who have fun making cookie dough balls and rolling them in sugar, or those who prefer cutting out fun shapes in the dough.


  • ¾ cup shortening or butter
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cup flour
  • 2 teaspoons baking soda
  • ½ teaspoon cloves
  • ½ teaspoon ginger
  • 1 teaspoon ginger
  • ½ teaspoon salt


  1. In a saucepan or in the microwave, melt butter on low heat, and let cool.
  2. Combine with sugar, molasses, and egg and beat well.
  3. Sift flour, soda, cloves, ginger, cinnamon, and salt together in a separate bowl.
  4. Add dry mixture to the wet and mix well.
  5. Chill for at least 1 hour.
  6. Form into 1” balls and roll in granulated sugar. Place on a cookie sheet 2” apart and bake at 375*F for 8 to 10 minutes.

You can also roll out the chilled dough and use cookie cutters to create gingerbread men or other cookie cutter shapes. Cook cookies for a few minutes less when rolling out the dough.

Jenny’s Turtle Bars

One of my favourite Christmas treats has always been my mom’s Turtle bars. I have taken these on and made them a tradition of my own. These bars are intended to be a replacement for Turtles, but I think they might be better.With a graham cracker base, a caramel centre, and chocolate coating, these are the perfect bite of sweetness and buttery caramel goodness. I’m not usually a fan of any kinds of nuts in my sweets, but the pecans in these bars add a perfect amount of richness to balance the sweet of the caramel.

The thing that I have always liked the most about these bars is that if you leave them sitting on the counter for a couple days, the caramel crystallizes, leaving a sugary texture in the middle. I’m sure pastry chefs around the world would scoff at this, but, growing up, it was always my favourite part.


  • 15 graham cracker squares (or enough to cover the bottom of a 9” x 13”pan)
  • 1 ½ cups butter
  • 1 ½ cups brown sugar
  • 1 cup chopped pecans
  • 1 bag of milk chocolate chips


  1. Line a 9” by 13” pan with parchment paper. Cover the bottom of the papered pan with graham crackers. Set aside.
  2. Ina large saucepan, melt butter over medium heat. When melted, add brown sugar and combine. Bring to a boil, stirring constantly. Boil until mixture forms a caramel consistency (238 F).
  3. Remove from heat and stir in pecans.
  4. Spread the mixture over the graham crackers evenly and let it cool for 3 minutes.
  5. Sprinkle chocolate chips over the caramel and wait a minute or two for them to melt.Once melted, spread the chocolate out to cover the caramel mixture.
  6. Refrigerate until the caramel hardens – approximately an hour, but longer is fine. Cut into bars or your desired shape.

Photography by Common & Company